Rogan josh (or roghan josh) is a staple of Kashmiri cuisine: originally it was brought to Kashmir by the Mughals. It is one of the main dishes of the Kashmiri multi-course meal (the “Wazwan”). It consists of braised lamb chunks cooked with a gravy based on browned onions or shallots, yogurt, garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon). Its characteristic brilliant red color traditionally comes from liberal amounts of dried Kashmiri chilies that have been de-seeded to reduce their heat: these chilies are considerably milder than the typical dried cayenne chilies of Indian cuisine. The recipe’s spiciness is one of fragrance rather than heat, and the dish is mild enough to be appreciated by western palates that may not be used to spicy tastes. If you love lamb, this is a must eat the dish.
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